Oven Baked Herb Crusted Chicken With Parsley Olive Oil Sauce Recipes

BAKED HERB-CRUSTED CHICKEN BREASTS

Steps:

• Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.
• Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.

GARLICKY HERB SAUCE FOR QUICK ROASTED CHICKEN

Steps:

• In a food processor, add the garlic and pulse until the garlic is chopped into small pieces. Add the olive oil, vinegar, salt, parsley, cilantro and chile and pulse until the herbs are chopped and it turns into a sauce. The sauce gets better the longer it sits, so allow it to sit and marry for at least 10 minutes.

OVEN BAKED HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.

BAKED HERB-CRUSTED CHICKEN BREASTS

Steps:

• Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- 3/4 inch thickness.
• Arrange chicken in 15 X 10 X 2 inch glass baking dish.
• Pour lemon juice over.
• Cover and refrigerate 1 hour.
• Remove chicken from dish and pat dry with paper towels.
• Preheat oven to 450.
• Melt butter with oil in small saucepan over medium heat; cool slightly.
• Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish.
• Brush chicken breasts on both sides with with melted butter mixture.
• Coat chicken on both sides with breadcrumb mixture.
• Place chicken on baking sheet.
• Bake, uncovered, until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
• (Test to make sure) Transfer to plates and dress with lemon wedges.

CHICKEN WITH GARLIC, BASIL, AND PARSLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
• Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

CHICKEN WITH PARSLEY SAUCE

Steps:

• Melt butter in a skillet over medium high heat. Add olive oil. Season chicken pieces with salt and pepper. Cook about 5 to 10 minutes until lightly browned on one side. Turn and cook until other side is lightly brown.
• Place chicken in a baking dish. Combine bread crumbs, shallots, garlic, and parsley. Sprinkle over chicken pieces.
• Bake 10 minutes at 400 degrees F until chicken is done.
• Cook under broiler briefly to brown the top quickly.